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Is grinding coarse just a passing coffee trend, or is it here to stay? In this video, we test ultra-coarse grinding on both filter coffee and espresso to see what it actually does to the cup.
Instead of fighting flow rates with super-fine particles, modern multi-pour recipes and turbo/soup shots rely on extended contact time or higher ratios to unlock incredible sweetness, clarity, and juicy fruit notes—without muddy bitterness. We put this to the test using both a hand grinder for filter and pulling a high-yield shot on espresso.
Is it replacing the classic 1:2 espresso ratio? Definitely not. But for light roasts, fruity naturals, and anyone wanting more clarity (or wanting to pull espresso without an ultra-expensive grinder), it’s an amazing tool to add to your routine.
Let me know in the comments: Have you tried grinding coarse for filter or espresso yet? What are your thoughts?
⏱️ Timestamps
- The Coarse Grind Coffee Trend
- The Theory: Contact Time vs. Grind Size
- Filter Brew: Multi-Pour Recipe & Tasting
- Is Grinding Coarse a Lasting Shift or Just a Phase?
- Coarse Espresso: Setup, Puck Prep & Pull (77g Out)
- Espresso Tasting & Flavor Notes
- Final Verdict: Who Is This Recipe Actually For?
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